Mini Hashbrown-Omelettes with Hollandaise Sauce

I know I've said over and over that I love breakfast for dinner, but it is just such a great way to finish the day! In the morning I don't have time to actually cook breakfast so I usually rely on a little cereal and a lot of coffee to get my through the morning. Since I don't get to cook for breakfast often, I really enjoy having it for dinner during the week. An added bonus is that breakfast recipes are usually easy!

This recipe is adapted from Hash Brown-Omelet Skillets by Never Enough Thyme. 

Hash Brown-Omelette 
-2 tablespoons of butter, divided
-3 cups refrigerated shredded hash browns (or frozen hash browns thawed)
-1 egg whites
-1/2 small onion, diced
-1/2 small red bell pepper, diced
-3 oz. cheddar cheese, grated
-6 eggs

Hollandaise sauce
-3½ oz butter, cut into cubes
-2 free-range egg yolks
-½ tbsp cold water
-½ tbsp lemon juice

Measure 3 cups of hash browns into a bowl, mix with one egg white and 1 tablespoon of melted butter.

Spray six ramekins with cooking spray.
Fill each with an equal amount of hash browns, add salt and pepper to taste
Bake at 425 for  15 minutes
Near the end of 15 minutes, melt a tablespoon of butter and saute the pepper and onion until soft.

Carefully remove the ramekins from the oven, spoon an even amount of the pepper/onion mixture into the hash browns.
Re-season with salt and pepper if desired.

Top with cheddar, as much as you want.
Bake for 2 minutes at 425.
Carefully remove the ramekins again.
Crack an egg into each ramekin and bake at 425 until the egg whites are set.

Over a double boil beat the egg yolks for thirty seconds.
Add the water, lemon juice, salt and pepper.
Add half of the butter, stir for 1-2 minutes.
Remove from heat and add the remaining butter slowly whisking the whole time.

Top each hash brown-omelet with hollandaise
Top with additional salt and pepper if desired and enjoy!

This the perfect breakfast for dinner, the only ingredient that I needed to buy was the red pepper. One thing to mention is that the ramekins are small, either serve this with a salad or another side dish or you can do what I did and have everyone eat two. Two small ramekins was enough to fill me up.

This was a hit with J. and my dad, the red pepper, onion and hash brown tasted great together. I made some toast to soak up the last bit of the egg. The original recipe didn't have any sauce with it, but I'm glad I made the hollandaise, it gave a nice acidic bite to the recipe. I will be making this again!                                


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